Fresh California Figs Available Now

(ARA) - As you stroll through the produce aisle and see fresh California figs you may be wondering how you can work these delicious treats into your next meal.

While not all fruits fit into all diets the great thing about fresh figs is they can be part of almost any special diet, be it low fat, low sodium, high fiber, weight loss, diabetic or even the Mediterranean. They satisfy a sweet tooth without adding any fat. As an added bonus, figs contain a natural humectant, which helps to preserve freshness in baked products. With a taste that complements, rather than overpowers, figs can be incorporated into many of your existing recipes. Whether you are making a stuffed pork loin or a fruit tart the end result will be extraordinary with the addition of fresh California figs.

Serve fresh figs, any variety, stems trimmed, cut into 1/2 inch wedges in a mixed green salad with fresh basil and fresh corn kernels. Dress with oil and vinegar and you have a quick, delicious, nutritious salad that will leave your family wanting more.

California fresh figs are harvested at the peak of freshness and will be available into early fall. Fresh figs found in your supermarket produce aisle are ripe and ready to eat. A fresh fig should yield gently to pressure, but please be delicate with them, for a fresh fig is a fragile fruit that requires tender care.

Below is just a sampling of the many things you can do with fresh California figs. For more recipes visit www.californiafigs.com or check out Marie Simmons new cookbook, "Fig Heaven," which is dedicated completely to figs!

Throwing a party? We have the perfect idea for you! Following are 12 tips for a perfect wine and cheese party with California fresh figs:

1. Fresh figs with Brie and many other cheeses make a spectacular treat.

2. Wine and cheese parties are a great informal way to entertain, easy on the hostess and not too budget-bending.

3. An ideal cheese tray should include no more than 3 or 4 cheeses. These generally should be of different types -- one fresh cheese, one soft fermented cheese, one blue-veined cheese and/or one firm cheese. Fresh cheeses might include chevre, ricotta, mascarpone, or the like. Soft fermented cheeses are ones like Brie, Camembert, and Port Salut. The familiar blue veined cheeses are Roquefort, Gorgonzola, and Stilton. Provolone, Manchego and Fontina will fit the bill as firm cheeses.

4. The one essential accompaniment to cheese is an offering of bread or crackers, served on a separate tray or basket.

5. Red wine is the traditional accompaniment to cheese. White wine goes very well with certain kinds of fresh cheeses and sweet wines complement blue cheeses and other strong cheeses.

6. Cultivate a good cheese merchant -- unless you are a cheese specialist -- to make sure that you get the best cheeses that are ready to eat.

7. Store cheeses loosely wrapped in the refrigerator but remove them 1 to 3 hours prior to serving. Cut while cold. Serve warm.

8. Allow 3 to 6 ounces of cheese total per person.

9. Plan on one glass of wine per person per hour or about 1/2 bottle for each guest.

10. Arrange cheeses on dark, solid color platters for contrast.

11. Use separate cheese knives for each cheese to preserve flavors

12. Provide small forks or toothpicks for the guests to spear their favorites.

Courtesy of ARA Content